Results 251 to 260 of about 55,640 (299)
Some of the next articles are maybe not open access.
Fermented and Intermediate-Moisture Meat Products
Outlook on Agriculture, 1991There is increasing interest in fermented and intermediate moisture products based on meat. Femented meats include raw sausages and hams, which are preserved from spoilage and pathogenic bacteria by microbiological activity. The stability and safety of intermediate moisture meats is mainly due to a low water activity, which is traditionally adjusted ...
openaire +1 more source
Lactic Acid Bacteria and Fermented Meat Products
2019Fermented meat products are a kind of meat products with special flavor, color, texture, nutrition, and prolonged shelf life, which are produced from livestock or poultry meat with a series of natural or artificially controlled processing methods (such as curing, fermentation, drying, or smoking).
Shumao Cui, Zhexin Fan
openaire +1 more source
Probiotics in fermented meat products
2018Several scientific reports suggest a positive correlation between the administration of certain microorganisms generally regarded as safe (GRAS) with health benefits. Microorganisms displaying these health properties are widely known as probiotics, which have been defined by FAO and WHO (2002) as “live microorganisms that, when administered in an ...
Nova, Rodrigo J. +2 more
openaire +1 more source
Cultured meat production fuelled by fermentation
Trends in Food Science & Technology, 2022Satnam Singh +4 more
openaire +1 more source
Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
exaly
Critical care management of chimeric antigen receptor T‐cell therapy recipients
Ca-A Cancer Journal for Clinicians, 2022Alexander Shimabukuro-Vornhagen +2 more
exaly
Fermented Meat Products: Health Aspects
2016This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The
openaire +1 more source